Friday, October 31, 2008

Easy Chicken Enchiladas

Don't let the short ingredients list and ease of this recipe fool you; it is YUMMY! Especially as leftovers.

8 oz. package Cream Cheese
1 cup Salsa
2 cups chopped, cooked Chicken
1 can Black Beans, rinsed and drained
6 Flour Tortillas
2 cups shredded Cheddar Cheese
Shredded Lettuce
Chopped Tomatoes
Sour Cream

Preheat oven to 350*. Lightly grease a 9 X 13” baking pan and set aside.

In a small saucepan over medium heat, combine cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and beans. Fill tortillas with this mixture, roll and place seam-side down in the prepared baking dish. Sprinkle cheese over the top. Cover with aluminum foil.

Bake for 30 minutes, or until heated through. Garnish with lettuce, tomatoes and sour cream.

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